Chicken and vegetable bake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chicken broth |
| 1 | cup | Thinly sliced carrots |
| 2 | cups | Fresh or frozen cut green beans |
| 1 | cup | Thinly celery |
| ¼ | teaspoon | Poultry seasoning |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Cornstarch |
| ½ | cup | Skim milk |
| 2 | cups | Cubed cooked chicken or turkey |
| 2 | tablespoons | Dry white wine |
| ½ | cup | Fine dry bread crumbs |
| 1 | tablespoon | Margarine; melted |
Directions
In a medium bring chicken broth to boiling. Add beans, carrots, celery, poultry seasoning, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes or till vegetables are crisp-tender. Do not drain.
In a small mixing bowl stir together cornstarch and milk till smooth. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Remove from heat. Stir in chicken or turkey and wine. Pour into a 1-½ quart casserole dish. Combine bread crumbs and margarine. Sprinkle over chicken mixture. Bake uncovered in a 375 degree oven for 15 to 20 minutes or till heated through.
Calories-265, Protein-25g, Carbohydrate-20g, Fat-9g, Cholestrol-63mg, Sodium-487mg, Potassium-580mg Posted to Digest eat-lf.v097.n193 by Lynn Rausch <lrausc19@...> on Jul 30, 1997